A Gift of Pie

“I read ‘pie’. The rest is just ‘blah, blah, blah'” Dean Winchester, Supernatural

And yes, they taste as good as they look!!

What a year, right? If you’re anything like me, you’re probably done with 2020! I know the struggles we’ve faced, and I also know that many others have, and are, dealing with so much more. There’s not a lot I can do about any of this unfortunately, but I can give you a small gift…of pie. Well, not pie exactly, but at least an amazing pie crust recipe. And you can’t make a good pie without a good pie crust. Because when you’re gluten and dairy free, a good pie crust is hard to come by. Tell me about it! Two years and 7 recipe FAILS in the making, this is THE pie crust recipe.

I know, you’ve probably seen that before. I have found lots of posts promising the BEST GFDF PIE CRUST EVER!! Not!! The texture wasn’t right, the taste was….well, tasteless. And that’s if the thing even held together. Or the recipe was full of starches and gums and other ingredients I avoid in my Good Food Dear Friends products, as well as my own eating. I wasn’t sure I could do it, but I wasn’t ready to give up.

In my search, I started finding references to “the healthy starch” and decided to dig a little deeper. This turned out to be arrowroot starch, one I hadn’t heard of before. If you’ve followed my blogs, you know that I am on a campaign against starch-based flours because they have no health benefits, and can even cause negative health issues with people eating gluten free because they have no fiber or protein (or taste, but that’s another blog…) So many recipes, however, depend on the lightness of the starches to create a light, delicate texture, like pie crusts, breads, and some cookies. It was a difficult position to be in since, as happy as I’ve been with my cake, muffin and cookie recipes, I didn’t want to limit myself. So I took a long look at arrowroot starch, and I found that I liked what I was seeing.

Here is one article I found that discusses using arrowroot in recipes. It also includes some of the health benefits, like fiber, protein, and other nutrients. This review from Healthline.com discusses the healthy side of arrowroot more thoroughly. I decided to give it a try, and I’m glad that I did. It made a huge difference in pie crusts and breads, although I still prefer it not to be the main ingredient. I’ll be trying it in other recipes in the future as well.

So how is this a gift? It’s just a recipe, after all. Well, this is truly an amazing recipe, for one thing. It doesn’t just make a great bottom crust – those recipes are all over the internet. By combining the best ingredients and techniques from 3 different recipes, I have been able to make a delicious, tender, yet easy to work with TOP pie crust as well!!! And it is delicious too! And the best part? It doesn’t make my tummy unhappy, like what happens when I eat tapioca starch, cassava flour, and so many other gluten free “flours”.

The first 2 pies I made with this recipe. Not the prettiest, but pretty tasty!!

So the wonderfulness that is this crust is one part of the gift. The other is that I am offering it free, here, even though I’m going to package the crust mix and make it available through my online store! I don’t usually put recipes on my blog for the items that can be made with the mixes I have in my store. What’s the old proverb: “Why buy the cow when you can get the milk for free?” But right now, I think I can be a bit generous. If I can give joy to one person through this pie crust recipe, then I am happy to do it. If, however, you look at the ingredients (some of which may not be items you have in your pantry) and decide you’d rather get the mix and make it that way, I’m happy to send it to you. (Give me a few days to get that part added, please) :o)

The Ingredients

So on to the recipe. As it is written below, this recipe is for a single pie crust. To make a top and bottom crust, double the recipe. The mix will be sold with 2 packets, each of which will make 1 crust.

Amazing Pie Crust

This pie crust recipe tastes great, holds together beautifully, and is perfect for both bottom and top crust. The recipe below is for single crust pie. Double the recipe for a two-crust pie.
Course Dessert
Cuisine American
Servings 6


  • 1/3 cup sorghum flour
  • 1/3 cup millet flour
  • 1/3 cup sweet rice flour (I use sweet brown rice flour, but sweet white rice flour works well too. NOTE: This is not rice flour. It is sweet rice flour. There is a difference.)
  • 1 1/2 tsp psyllium husk
  • 1/2 tsp salt
  • 1 stick cold dairy free butter, cut into approximately 12 slices (1/2 cup cold shortening or lard will work as well)
  • 1 1/2 tsp apple cider vinegar
  • 3-5 tbls ice cold water


  • Mix the flours, psyllium husk and salt together in a large mixing bowl.
    Using a pastry blender, cut in the dairy free butter (or shortening) until mixture resembles coarse crumbs. Mix in the apple cider vinegar.
    Stir in 2 tablespoons of the cold water. Add 1 more tablespoon and mix with spoon, then blend together with hand. If the mixture holds together, don't add anymore water. If it's still dry, add 1 tablespoon at a time until the dough comes together. Do not add too much water.
    Knead the dough in the bowl, then turn out onto counter and knead a few times to fully incorporate flour and butter.
    Roll dough into a ball, wrap with plastic wrap and chill in refrigerator for 30 minutes. For best results, place rolling pin in freezer prior to rolling out dough.
    To form crust, place dough onto floured sprinkled surface. Remove rolling pin from freezer, coat it with flour and begin rolling dough out to form an 11-12 inch circle, adding flour as needed to prevent sticking.
    Roll dough up around rolling pin to carry it over to 9" pie pan, centering it over the pan. Press the dough evenly into the pie pan and trim the crust to about 1/2 inch, fold the dough under and crimp the edges.
    Can be prebaked or filled with your favorite fillings, as your recipe requires. If you want a top crust, double the recipe and form into 2 balls before wrapping with plastic wrap and chilling for 30 minutes. Keep 2nd ball in fridge and rolling pin in freezer until needed.


The key to making this dough is to “chill out”.  Ice cold water and cold “butter” are absolutely necessary. 
This dough is very forgiving, but you can overwork it, if it gets too warm or if too much extra flour is added while rolling.
I’ve been able to make cutouts in pie crusts with this dough and I believe it is strong enough to do lattice top pies; it’s that durable.
Don’t expect it to be as flaky as a wheat pie crust.  It’s not a wheat pie crust.  But it’s the best tasting, easiest to work with pie crust I have been able to find.  I believe you will enjoy it too.

So there you are! I can’t wait for you to try this recipe and let me know how it works for you. Or, order the pie crust mix so you can make your own special holiday pies. Or just curl up with a cup of hot herbal tea, a book, and a piece of pie you made for yourself. Right now, we all deserve a little spoiling. Enjoy my gift to you, Good Food, for you, my Dear Friends!

Published by hollandgirlfarm

I am a Christian, wife, mother, grandmother, and new Homesteader! I will be sharing gluten and dairy free recipes and tips, herbal teas and medicinals, and new adventures as we explore the world of homesteading. I'm happy to have you join the fun!

Join the Conversation


  1. I’ve been treating my son (who is DF/GF, and TRY to keep SOY free) to your treats at Grounded for a while now. I finally caved for a Zucchini Muffin…OMG!!! I asked Grounded and they said you were local. Thanks for sharing all your hard work. ❤❤

    1. Well thank you!! Find me on Facebook (Good Food Dear Friends) and I’ll send you a menu in case you want to order something directly from me. I’m glad your son (and you!) enjoy my treats.

Leave a comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: